Food Safety Tips For National Grilling Month Picnic and barbecue season offers lots of opportunities for outdoor fun with family and friends. but these warm weather events also present opportunities for foodborne bacteria to thrive. Cook food to a safe minimum internal temperature to destroy harmful bacteria. meat and poultry cooked on a grill often browns very fast on the outside. use a food thermometer to be sure the food has reached a safe minimum internal temperature. cook beef, pork, veal, and lamb (steaks, roasts and chops) to 145°f and allow to rest for 3 minutes.
The Best Summertime Grilling And Picnic Safety Tips Operation 40k Place the food thermometer in the thickest part of the meat, avoiding bone, fat, or cartilage. ground beef, pork, and hamburger patties: 160 degrees f. whole or ground chicken or other poultry: 165 degrees f. hot dogs, sausages: 165 degrees f. whole cuts (such as steaks, chops, ribs) of beef, pork, veal, and lamb: 145 degrees. Never partially grill meat or poultry and finish cooking later. meats. cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145°f (63°c) as measured with a food thermometer. for safety and quality, allow meat to rest for at least 3 minutes before carving or consuming. Keep foods cool. rates of food poisoning increase in summer months because bacteria grow faster in warmer weather. eating food left in the danger zone (40°f to 140°f) for too long can make people sick. keep raw meat, poultry, and seafood chilled until ready to grill, in the fridge or in an insulated cooler, below 40°f. Pack food in a well insulated cooler with plenty of ice or ice packs to keep the temperature below 40°f. transport the cooler in the back seat of your air conditioned car instead of in your hot trunk. remove from the cooler only the amount of food that will fit on the grill.
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